Pea mash & mint vinaigrette to serve with fish

• spring onions↗4
• butter
• head Little Gem lettuce↗1

  leaves shredded

• frozen peas↗250g g
• large bunch of mint↗
• ½ glass white wine
• 5-6 tbsp double cream
• 3 tbsp white wine↗

  or cider vinegar

• light olive oil↗100ml ml

Step-by-step instructions

1. 1

   Shred the spring onions and soften in a pan with the butter. Add the lettuce leaves, peas, half the mint, white wine and a little salt and pepper. Cover and cook gently for 10 mins.

2. 2

   Stir in the cream, then purée until smooth. Return to a pan to keep warm.

3. 3

   Finely chop remaining mint leaves. Add vinegar, then whisk in the oil in a steady trickle. Season.

4. 4

   Cook the fish to your liking and serve on the pea mash with a trickle of mint vinaigrette.